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January 12, 2008
Sauteed Mushrooms
I made these mushrooms to serve alongside broiled steak. They were really tasty. I need to figure out how to make more without overcrowding the pan and ruining the recipe. (Maybe do the initial cooking of the mushrooms in batches?)
A really nice thing about this recipe is that if you have all your ingredients prepped, and start heating the skillet at about the same time you start preheating the broiler, it takes almost exactly the same amount of time as it takes to broil steaks to medium-rare and rest them. You can also throw together a very simple green salad at the same time, and you've got a complete dinner in under 30 minutes.
The use of sherry was inspired by my having bought a bottle to make Spanish Daube last weekend, and wondering how sherry would complement other foods. I might do an experiment with different kinds of booze (sherry, brandy, wine, vermouth, etc.) to see how each complements the mushrooms. Mr. Spaceling has valiantly volunteered to taste test.
The Ingredients
- olive oil
- butter
- about 1 tsp. fresh thyme
- 1 clove fresh garlic, minced (I might increase the garlic next time)
- 1 lb. mushrooms, washed, trimmed, and sliced into 1/4 inch thick slices
- a splash of Worcestershire sauce
- 1/4 cup dry (or at least dry-ish) sherry
The Steps
- Heat a bit of butter and olive oil in a large skillet over medium-high heat. (Ideally, use a skillet large enough so that you can cook the mushrooms in a single layer.)
- Add the thyme and garlic, and cook for about 30 seconds, stirring.
- Add the mushrooms. Let them cook, stirring occasionally, until they are cooked through and tender and have rendered out some of their liquid, about 8-10 minutes.
- Add a good splash of Worcestershire sauce and the sherry. Cook, stirring occasionally, until the liquid has almost boiled away.
- Taste and season with salt and pepper. For an extra bit of decadence, toss in some extra butter and stir until it melts. Serve as soon as possible.
This served three people quite amply, although I think we'd happily have polished off a second batch of the mushrooms if I'd made one.
Posted by spaceling at January 12, 2008 09:56 AM
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